This was very good (who can resist crispy potatoes?) and beautiful. I struggled with the width of the potatoes. I made a "paper thin" batch and they nearly burned. So then I tried a batch that was about 1/8" thick--these were better, but still weren't quite like the photo. Nevertheless, very tasty and pretty. I made with the filet as another reviewer indicated, and the two paired nicely.

Forget the instructions. You don't need a mandoline or to bother doing these by hand. Instead, use a food processor, using the disk that produces the thinnest slices. Push the potatoes through slowly to ensure thin slices. Tweaking definitely helps. I've also sprinkled on a bit of grated cheese (a combination of parmesan and chedder works well), a little salt, pepper and paprika, and then sprayed it all with a bit of olive oil before popping it into the oven. Definitely double the recipe--my family loves this.

I couldn't resist tweaking the recipe. I sprinkled the rounds with garlic powder and crumbled rosemary, and added a tiny bit of butter. The end result was fantastic--very light and crisp, and the edges browned nicely. The herbs really add more flavor to the dish.

I didn't have a mandoline, so I hand sliced the potatoes, that didn't work too well. The slices were uneven so they kept sliding off during the baking process. Also what did stay on didn't get crisp, it was dry and crisp on the outside rim, and soft in the middle. I probably wouldn't attempt this again until I get a mandoline.